Navy Bean Soup - MSR

Navy Bean Soup - Mountain Song Restaurant Recipe

Makes approx:  1-1/8 gal

INGREDIENTS

• 3¾ cup navy beans

• 2½ qt water

• 2 Tbs oil

• 1 Tbs salt

• ¾ lb chopped onions

• ½ tsp garlic powder

• ¼ tsp cayenne powder

• ¼ cup bacon bits

• 1¼ cup chopped celery

• 2 Tbs soy sauce

• 2+ Tbs parsley flakes

• ¼ cup vegetable soup base

• -----------

• 1½ qt ice cubes (or 1 qt more water)

PREP DETAILS

Lubricate the sealing ring of an 8 quart pressure cooker.

Add all the ingredients to the cooker, bring to 15psi pressure and cook for 45 minutes. Let cool until pressure is relieved.

Remove lid, cool cooker in water bath or sink until soup reaches room temperature, changing water when warm. Finish by adding ice if going into refrigerated storage, or add the water instead and reheat for immediate service.

This recipe was downsized from the original 4½ gallon recipe made in a 5 gallon pressure canner.  Rapid cooling procedure followed to maximize food safety.